2 cups watermelons
1/4 cup all-purpose flour
1 tablespoon white sugar
1 teaspoon lemon zest
1 pinch paprika
1 green bell pepper, thinly sliced
1/2 teaspoon salt
1 onion, sliced into 1 inch strips
1 cup shredded Cheddar cheese
1 (8 ounce) package cream cheese, diced
1 (8 ounce) can cream or nonfat yogurt
Place watermelons in a medium saucepan. Let soak for 5 minutes and drain.
In a small bowl, mix together the flour, sugar, lemon zest and 1/2 cup of paprika.
Put watermelons in heat and mix together with the cheese, cream cheese and cream cheese.
Remove watermelons from saucepan, cool and chop.
Heat 1/2 cup of sauce in a large heavy skillet over medium heat. Saute watermelons for 5 minutes, stirring constantly. Remove watermelons from saucepan and set aside.
In a small bowl, combine cream cheese, cream cheese mixture and egg and whisk until smooth.
Return watermelon mixture to saucepan and blend in lemon zest and paprika. Bring sauce to a gentle simmer and place watermelons in saucepan. Cook for 8 to 10 minutes or until watermelon is tender and set and mixture is bubbly.
Puree remaining 1/4 cup of paprika and milk until smooth. Pour cream cheese mixture into watermelon puree and stir until nearly all cream cheese mixture is incorporated.
Remove watermelons from saucepan and set aside. Heat 2 tablespoons of sauce in microwave oven, stirring gently. Gradually whisk watermelons into cream cheese mixture. Cover, and stir in 4 remaining 1/4 cups watermelons. Place mixture in refrigerator.
Preheat oven to 350 degrees F (175 degrees C).
Return watermelon puree to pot, stirring occasionally, until warmed. Pour into 5 baking pans. Bake for 25 minutes in the preheated oven, stirring occasionally, until bubbly.
Remove a half teaspoon of watermelon puree and the remaining 1 1/4 cup paprika onto a cookie sheet. Transfer watermelon puree mixture to pot with wire rack or in bowl. Heat oven to 450 degrees F (230 degrees C).
Bake for 25 minutes in the preheated oven, stirring occasionally, until bubbly in center of pie and the edges are golden. Cover, and cook 15 minutes in the preheated oven, stirring occasionally. Place pie in oven for 1 hour. Cool completely before cutting. Garnish with desired toppings. Serve at warm table.